It might be better for you to understand some of the factors involved, and make your own decision how to treat your pan. Below is some basic information I think you will find helpful.
Background: I've successfully reclaimed old, rusty pans, fixed a few that family put in the dishwasher (TERRIBLE IDEA) and so on, and maintain my own regularly.
Cast iron is "seasoned" when it develops a highly carbonized and oxidized surface. This surface coating is both harder and more slippery than the plain iron.
This surface only truly develops with 3 things: High heat, carbon and oxygen in the presence of your pan.
The heat can be provided by a stove, oven, campfire, grill, torch, etc.
The Carbon can be provided most effectively by some kind of oil. I prefer crisco/shortening most. Baconfat second, but that's just an opinion.
The third thing is oxygen. That's in the air, so it is both free and plentiful.
Now, other things to consider. If you have an unseasoned, rusty or poorly seasoned pan, it actually might be best to "start over". Using some kind of abrasive (steel wool, sos pad, even light sand paper) you can remove any unwanted coating, until you get to the grey, dull iron underneath.
Then apply oil, and apply high heat in the presence of oxygen.
Sometimes this coating may take several applications to develop, and will actually get smoother and darker with use. Rubbing with things like salt and whatnot can actually act to kind of polish the surface.
And the best part is, if you truly don't like how an application turned out, scrub it raw, and start over. You'll be removing almost immeasurable amounts of the iron. I have my GREAT GREAT Grandmother's skillet, and it has been seasoned and re-seasoned perhaps a hundred times in its life.
The rest is mostly guesswork, opinion and conjecture.
I hope this helps.
Induction hobs (cooktops/ranges) use magnetic fields to heat the pan directly, only metal that is directly in contact with the hob gets heated by the hob, the rest gets heated through conduction. On a large gas hob burner the flame goes up the sides, heating them. On my induction hob (not my choice, there when I moved in) I find that the heating area does not range as far as the lines on the hob indicate that they should, so you may not be getting direct heating on the entire bottom of the pan.
My recommendation would be to season it in the oven rather than the cooktop presuming the handle and other parts are oven safe. That way the whole pan gets heat evenly. The answer to this question will be of interest to you as it's about induction and metals.
Best Answer
You have some misconceptions here.
First, coconut milk doesn't neutralize any acid, it is just fat in water, probably with a very mild acidic pH itself. For neutralizing an acid, you need a base (and it has nothing to do with the perception of diminished sourness coming from eating fat alongside the acid).
Second, it wasn't the acid that stripped away the seasoning. Bases strip seasoning, acids don't. And you need something a lot more corrosive than an edible sauce for that. The advice to not make highly acidic sauces in iron pans is connected to concerns about rusting the pan underneath the seasoning. Your seasoning probably went away because flaxseed tends to make nonrobust seasoning.
As for the safety, it is obviously safe in the strict sense, polymerized oil gets created in everyday cooking too and nobody has created a regulation forbidding us from serving food where that has happened. This means that you won't keel over from food poisoning tomorrow. If you are asking it in any other sense (e.g. whether it has long-term effects on your health), this is a topic which is explicitely excluded from discussion on our site.